1North Temperate Regional Station Central Sheep and Wool Research Institute, Garsa, Kullu-175 141, India.
2Central Sheep and Wool Research Institute, Avikanagar-304 501, India.
3Central Instititute for Research on Goats, Makhdoom-281 122, India.
*Reprint request: Dr. R.S. Bhatt, Animal Nutrition Division, Central Sheep and Wool Research Institute, Avikanagar-304 501, India, Tel: +91-1437-220143; Fax: +91-1437-220163; E-mail: bhatt_rs@yahoo.com
An experiment was conducted on 38 adult angora rabbit divided into two equal groups to study the utilization of mulberry leaves as compared to control. Rabbits in T1 group were offered 110g of concentrate pellets and ad libitum green grass. In T2 group rabbits were given 80g of concentrate, ad libitum green grass and remaining 30 g of concentrate was supplemented through 200 g of fresh mulberry leaves. The experiment was conducted for a period of 225 days. Initial body weight in T1 and T2 groups was 3.14 kg and 3.14 kg respectively. At the end of 3rd shearing (at 225 d) the respective body weights were 3.16 kg and 3.10 kg in both the groups, and the differences were non-significant. The total average wool production in three shearing in these groups was 431.5 g and 421.8 g in T1 and T2 group while the wool yield/shearing as 130.8g and 125.3g respectively. Total dry matter intake in T1 and T2 group was 139.3±8.3 g and 162.8±5.3 g respectively. Proportion of mulberry leaves in daily dry matter intake was 40.72%. Nonsignificant differences were recorded for staple length, fiber diameter, medullation percent, pure fiber and guard hair. Significant differences were recorded for the digestibility of crude fiber and ether extract. Dry matter required for producing 100 g wool was 7.84 kg in T1 and 9.12 kg in T2 groups with the respective cost as Rs. 49.82 and 41.66. From this experiment, it may be concluded that the mulberry leaves can successfully replace upto 28% of concentrate from the daily concentrate requirement of adult angoras.
Mulberry leaves, Angora rabbit, Wool production, Digestibility